Monday, November 15, 2010

French Toast with Pineapple Ginger Topping

French Toast with Pineapple Ginger Topping
"From Our Home to Yours"
Ozark First Church of the Nazarene"
1 20oz can Pinepapple chunks, drained, reserve juice
5 Tablespoons Butter or Margarine
1/4 cu Currantes or Raisins
8 Diagonally cut slices of French Bread
2 Tablespoons Minced Crystallized Ginger
3/4 cup Heavy Cream
3 large Eggs
Cook Pineapple in 1 Tablespoon of the butter in a medium size sauce pan until browned. Add reserved juice, currants and ginger. Cook for 3 minutes. Add 1/2 cup cream, boil gently until sauce thickens, about 3 minutes. Remove from heat.
In shallow bowl, beat eggs with remaining 1/4 cup cream. Heat 2 Tablespoons butter in large skillet until hot but not browned. Dip 4 slices of bread in egg mixture, coating both sides. Fry in skillet until hot and browned on both sides. Repeat with remaining bread. Serve immediaetly with pineapple topping. Make 4 large servings.

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